Brazilian recipe
Baked potato with requeijão (Batata assada com catupiry)
An incredibly creamy baked potato filled with a generous amount of Brazilian-style cream cheese and parmesan. A practical and flavorful recipe for any occasion.
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Ingredients
6 medium potatoes
1/2 jar of creamy requeijão (Catupiry type)
Grated parmesan cheese to taste
Salt to taste
1/2 jar of creamy requeijão (Catupiry type)
Grated parmesan cheese to taste
Salt to taste
Where to find ingredients
Find these ingredients in local supermarkets and specialty grocery stores. For the requeijão, if unavailable, you may substitute with a thick, high-quality cream cheese as a substitute.
Preparation method
- Wash the potatoes thoroughly and pierce the skins several times with a fork.
- Place the potatoes in a microwave-safe container with a lid and cook for about 20 minutes, or until soft.
- Remove the potatoes from the microwave and carefully cut them in half lengthwise.
- Using a spoon, scoop out part of the potato flesh from each half to create a cavity for the filling.
- In a mixing bowl, combine the creamy requeijão and the grated parmesan cheese. Season with salt to taste.
- Fill the potato cavities with the requeijão and parmesan mixture.
- Place the potatoes in a preheated oven at 180°C (356°F) for approximately 15 minutes, or until the filling is lightly golden and bubbling.
- Remove from the oven and serve immediately.
Observations
This baked potato with requeijão recipe is a classic comfort dish in Brazil, perfect for a quick snack or a savory side dish.
The combination of tender, perfectly baked potatoes with a rich and creamy filling of requeijão and parmesan cheese is a universal crowd-pleaser. It is a straightforward preparation that delivers impressive results every time.
The combination of tender, perfectly baked potatoes with a rich and creamy filling of requeijão and parmesan cheese is a universal crowd-pleaser. It is a straightforward preparation that delivers impressive results every time.
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